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Categories:Viewed: 8 - Published at: 8 years ago
Ingredients
- 1 whole chicken breast
- 1/4 onion
- 1 stalk celery, cut in chunks
- 1 clove garlic, crushed
- 1/4 teaspoon each: basil, thyme, marjoram, parsley, rosemary leaves, crushed coriander seeds
- 5 whole peppercorns
- 5 whole cloves
- 3 quarts. water
Method
- Place all ingredients in large soup pot or possibly Dutch oven.
- Bring to boil over high heat.
- Stir, cover, lower heat and simmer for 30 min.
- Remove pot from burner and cold for 20 min.
- Transfer everything to a non-metal container.
- Cover and put in refrigerator overnight.
- Next day remove and throw away all congealed fat from top of broth.
- Remove chicken from broth, throw away skin and bones and dice meat.
- Throw away onion, garlic and celery.
- Run broth through cheesecloth-lined strainer and set aside.
